Changing the food system, one meal at a time
What can each consumer do to make a contribution to a more sustainable food system? During the online event ‘Changing the food system, one meal at a time,’ WFSC staff and TasteLab led a discussion and cooked a 3-course meal with participants using sustainable, regional, and delicious ingredients.
At the online event on 26 November 2020, the focus was on cooking while learning more about our food system and exploring a few of the chosen ingredients. Over 270 participants from all over the world joined the event, with over half of those cooking in a team.
The guide to cooking a 3-course meal at home was prefaced with inputs on social and environmental challenges in our food system. Michelle Grant (WFSC), gave an introduction to challenges in our food system, then Linn Borgen Nilsen (NADEL Center for Development and Cooperation at ETH Zurich) elaborated on the social aspect of sustainable consumption. She reflected with the audience on alternative trade models that could provide farmers with a better price and more stability, while also ensuring that environmental and social standards are met. Akanksha Singh, from the Agricultural Ecology Group at ETH Zurich, then shared insights from her research on intercropping and extolled the many benefits of legumes like beans for both soil quality and nutrition.
The cooking then heated up, with Susanne Tobler from external pageTASTELAB introducing the menu. Participants had received the recipe and shopping list in advance and could then follow the cooking steps at their own pace, with the published video for guidance. Susanne and the other speakers continued to answer questions that came up during cooking for the extent of the event. While cooking and eating, many participants shared images on an online mood board, displaying the fun atmosphere in so many kitchens around the world. The event ended with a mindful eating exercise, led my Michelle.
Two participants commented:
Overall really great and I think this is a great format to engage people and empower them to shift to more sustainable diets :)
What I really liked was that it was not just a sustainable cooking experience all together online. (…) It raised awareness on the WHY the food system needs to be changed and which aspects does it involve, on the HOW, giving examples of good ways to do it or inviting to think of possible alternatives/improvements of existing solutions, and last but not least on WHAT each of us can do, as an individual (and collectively), starting from that evening experience: buying, cooking and eating meaningfully.
A special thanks to all who organized the event with the WFSC: Jamila Gysin and Moritz Müller from the Student Sustainability Commission, Linn Borgen Nilsen, Akanksha Singh, and Susanne Tobler.
Also thanks to the Mercator Foundation Switzerland for their financial support.
And a big thanks to all participants who joined and gave such supportive feedback during and after the event to make this such a successful first virtual cook-along!
Do you also want to cook your way towards a sustainable future, one meal at the time?
Take a look at the inputs on social and environmental challenges in our food system from the event plus cook the entire menu! TASTELAB, based in Switzerland, developed the fully plant-based meal, so the ingredients are seasonal and regional to Switzerland (autumn 2020). Simply replace some of the ingredients with what is seasonal and regional for you. The plums from the dessert, for example, can be replaced with any other fruit, from pears to mangos!
All you need: